5 Ingredients or Fewer
Jennie Cook's Zucchini Butter
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87 Reviews
whym
March 8, 2022
I made this recipe and found it worked really well in turkey wraps, with some slices of tomato, mayo, and shredded provolone! It's a fantastic way to use up a LOT of zucchini and feel good about eating your veg. However, just in case anyone has the same expectations I did, you should know that this recipe is more akin to a lightly sweet zucchini jam than a savory butter. Still goes quite well with savory things (hence the wraps) but I found it a bit too sweet to eat on its own.
FlipFlopContessa
July 12, 2020
This zucchini butter is fabulous, enough said. My husband's plant, yes singular, is prolific, as are the other varieties of squash he planted. I'm going to try to tweak this recipe for use with patty pan, something along the lines of "garlic knots". Also, I'm enjoying the other additions mentioned. The perfect way to have squash for breakfast on whole grain toast. Wish me luck with the abundance of winter squash I have now too.
Cindy C.
July 11, 2020
This was fabulous. I pulsed the zucchini in the food processor so it was really like zucchini duxelles. I used shallots, baby onions, and garlic and added green chilies. I cooked it down to a paste. Fab alternative to avocado toast.
Allison T.
November 4, 2018
We started calling this the summer miracle butter. I made a huge batch every week when the zucchini were overflowing the markets. Things we used it for: omelette filling, pasta sauce, sandwich spread, english muffin topper. My favorite use is split english muffin, z-butter, big fat slice of tomato, salt and a thin slice of comte or gruyere cheese......yum
Ttrockwood
July 6, 2018
I have made this recipe more times than i can count and passed it along to countless friends and family- basically anyone who tastes it wants to know how to make their own too.
I love to use coconut oil and a smaller shred when grating so it breaks down easily.
Excellent as a quesadilla filling, mixed into pasta, on toast with some lemon juice, as a pizza topping or stirred into savory oatmeal.
I love to use coconut oil and a smaller shred when grating so it breaks down easily.
Excellent as a quesadilla filling, mixed into pasta, on toast with some lemon juice, as a pizza topping or stirred into savory oatmeal.
Agate V.
August 27, 2017
Mine didn't break apart in 15 minutes, it took me about 30 minutes and at the end I just lowered my immersion blender in there a couple of times, besides that, the recipe is great cause I just love zucchini!
P.S. It makes a great sauce to toss in hot penne al dente!
P.S. It makes a great sauce to toss in hot penne al dente!
stony
August 22, 2016
Oh darn, those #$$@ deer ate all my zucchini this year, didn't put them in the fenced in area. This is great on toasted English muffin , then big heirloom tomato slice, salt + pepper, always had so many and did the same thing as Jacqueline. I put it in my food processor, real butter now; Stony
Shel
August 21, 2016
This is also really nice on a chicken taco or burrito with avocado and fresh tomato!
jennifer P.
August 21, 2016
I had leeks and red onion, so I swapped those in for the shallot. WOWSA... had it on a slice of multigrain toast with sliced roasted yellow beets and a bit of swiss cheese... just delicious!. Thanks for sharing this recipe!
Ceege
August 6, 2016
@ Maura - if you scroll down and read the reply from amater sammich
it explains how to freeze this wonderful recipe.
it explains how to freeze this wonderful recipe.
Maura
August 6, 2016
A great recipe I've now made several times, would love to freeze some with the abundance of squash now. Does anyone know if it gets watery when frozen?
JenVP
July 12, 2019
I realize that you asked this 3 years ago, but I've been freezing mine in ziplock bags and it's just fine when I defrost it. A little bit of summer in the winter!
Stephanie
July 27, 2016
I'm clearly late to the zucchini butter train, but I love it! This is my go-to way to use all the zucchini and summer squash I'm getting in my CSA. My first batch was a bit too strong on the shallots, making it hard to eat plain. No problem: I used it in place of onion in a spinach/chard/feta pie, threw it into pasta preparations, and mixed it with tahini and chipotle as a sandwich sauce. Second batch was perfect for me, and I use it on everything!
Bob
December 12, 2015
I made this recipe and it is gorgeous. I love zucchini very much. And the flavours are great.
Zozo
November 27, 2015
Just made this with some celery salt. OMG. Normally pretty ambivalent towards zucchini, but this I would eat with glee. Genius indeed :)
Jeff A.
September 21, 2015
I've made this a lot over the past two summers and it's delicious. Recently I started using coconut oil instead of olive oil and well...let's just say I understand how accidentally stumbling upon The Venus de Milo must have felt. Yowza.
Shay
September 18, 2015
If you add some fresh thyme, and then cook it down until its soft and you can smoosh it up, ( or use a stick blender) it makes a great sandwich spread, plus you can freeze it up in small batches for the long winter!! ( i live in the upper peninsula of michigan so winters are long and lacking in veggies)!!
Molly
August 30, 2015
I added dried basil and parsley, a little smoked paprika and lemon juice, and topped with finely grated parmesan - so much better than I expected - wow!
Luigi
August 26, 2015
Just made this. Well it need some work. Lacked flavor. So I added some tomato and worcestershire sauce. Good as a side or on a pizza.???
cbforesman
August 10, 2015
I'm late (as usual) to the zucchini butter party but I made this last night with a couple of little zucchini that were languishing in the fridge. While they were cooking I discovered a couple of ears of corn so I threw in the kernels, and then some chopped roasted bell pepper and a handful of garbanzo beans. Turns out zucchini butter also works as a base for a nice summer succotash-type-thingy which I served over red rice and which my husband actually ate and liked even though it contains zucchini, which he considers a mortal enemy. Thumbs up.
PjrTexas
October 23, 2014
Just made this and boosted the flavor a bit with fresh grated nutmeg.....YUM!
ghainskom
September 8, 2014
Had this on top of steak, with potatoes sprinkled with dukkah on the side. Simple but great!
Caria
September 1, 2014
Just made it last night. Added a touch of cayenne to it to give it a bit of a kick. Loving it. Need another large zucchini to make another batch.
Dasha18
August 27, 2014
I also have several baseball bat zucchinis from my garden. (How do I miss these giants?) However my first recipe is to slice them, add a little oil and seasoning and roast at 450. Second recipe is to top the slices with ketchup or tomato sauce, herbs and cheese and roast. (zucchini pizza). It works well with nondairy cheese also. If there any left over I hope to make this butter and freeze it for our long winters. Thank you.
caarin
August 24, 2014
I think I have made this recipe 15 times since I first saw it last summer. I'm making it again tonight to serve alongside a grilled ciabatta, lobster, and an arugula blackberry salad on the beach. It's an absolute favorite of my family - and every guest I've ever served it too.
Atlanticgull
August 17, 2014
Just served this on crostini with slow roasted cherry tomatoes. Everyone loved it! New August go-to. Thanks.
Jacqueline
August 10, 2014
I received a titan six pound zucchini from a friend which gave me the perfect opportunity to finally try this recipe. So glad I did, it is delicious! I was able to put up numerous pints to stash in the pantry for cooler weather when abundant zucchini is just a memory. I made myself an extraordinary grilled cheese and tomato sandwich using this slightly garlicky spread. Do not hesitate to raid your friend's gardens for their extra zucchini!
tamater S.
August 12, 2014
Raid their garden, heck, we have to lock our car doors and tie the dogs to the porch gates to keep them from leaving it and running away in the night!
Jacqueline
August 13, 2014
So funny! I planted a smaller garden this year and I am kicking myself for leaving out the zucchini....and the neighbor who faithfully drops zucchini "anonymously" in our garage didn't plant a garden this year!
tamater S.
August 13, 2014
I planted the bush (vs vine) variety this year, (only 1 yellow, 1 green) and am finding its much easier to deal with.
Rebecca B.
August 6, 2014
Not sure if I should let this "slowly caramelize" or stop cooking while zucchini still has "its bright green color"?
lastnightsdinner
July 28, 2014
This stuff is so, so brilliant. I made a batch yesterday to spread inside cheesy quesadillas for a little house party. Four adults, three almost-3-year olds and an 8-month old all LOVED it.
hardlikearmour
July 23, 2014
My husband has made this once, and I've made it twice. It's delicious, and makes a great pizza "sauce" as well as general bread or crostini spread. I added some lemon zest, blanched chopped basil, and Aleppo pepper to the last batch -- it got rave reviews at lady's wine night.
Two T.
July 17, 2014
Made this this evening and here are my notes: I used 1 yellow squash, 1 Tb butter and garlic. The author does not indicate the salt/pepper quota, but I seasoned while it was in the pan and a bit when it cooled. We spread the entire half cup onto a few slices warm sourdough. Delicious addition to a meal of roasted pinched chicken sausage and dressed arugula. Great concept. Next time I'll be a little more adventurous with a few other seasonings and herbs perhaps.
Brian M.
July 17, 2014
Made with garlic, olive oil, hint of dried chilli............beautiful, this will be made regularly all summer long!
tamater S.
June 25, 2014
Wether you grow your own herbs (they grow like weeds) or buy bouquets at grocers, here's a way to use up the leftovers:
No recipe, just keep a jar or baggie in the freezer to which, on an ongoing basis, you add your fine-minced leftovers, along with a add small amount of olive oil. When you have lots, say a coup or two, enough to make a good concentration of herbs to butter, you're ready to make your brown butter, or softened butter.
Just mix, (pressed garlic can be added. Basil will blacken when frozen, but is still still ok) chill if necessary, and shape into a log which can be easily sliced when frozen.
What you'll have is something versatile to use all winter, anywhere you want an extra flavour dimension; to add at the end of soup making, or for pasta, rice, mashed potatoes, a white sauce or gravy, or shave some off for bruschetta.
No recipe, just keep a jar or baggie in the freezer to which, on an ongoing basis, you add your fine-minced leftovers, along with a add small amount of olive oil. When you have lots, say a coup or two, enough to make a good concentration of herbs to butter, you're ready to make your brown butter, or softened butter.
Just mix, (pressed garlic can be added. Basil will blacken when frozen, but is still still ok) chill if necessary, and shape into a log which can be easily sliced when frozen.
What you'll have is something versatile to use all winter, anywhere you want an extra flavour dimension; to add at the end of soup making, or for pasta, rice, mashed potatoes, a white sauce or gravy, or shave some off for bruschetta.
Emme
June 25, 2014
I enjoyed this last year and plan to make it again this summer. Any other vegetables you'd suggest for savory butters?
tamater S.
June 25, 2014
Emme, I wrote this herb butter thing above, for you, but neglected to add to 'Reply To Comment'. What I love about it, is how I can whip up something for pennies on short notice, that tastes like it's been fussed over. It helped me as a young cook, to learn to cook without using processed 'helpers'.
I forgot another thing I do with it, which is rubbing on potatoes roasted Greek style. We're vegetarians here, but I don't see why it couldn't be schmeared on roasts or chicken before roasting.
I forgot another thing I do with it, which is rubbing on potatoes roasted Greek style. We're vegetarians here, but I don't see why it couldn't be schmeared on roasts or chicken before roasting.
ivana
September 28, 2014
Roast red peppers, eggplant, together or separately, plus chillies or without them. :)
Emme
May 15, 2015
Thanks, ivana. Just went back to this thread and saw your response. I'm going to try your suggestion! And thanks, tamater sammich, for ideas for herb butters.
EL
August 21, 2016
I make what I call tomato jam. It is quite different from the tomato jams that you normally read about in that it has no sugar (I don't really think tomatoes need that). I basically just take a lot of tomatoes (and if I have some peppers or even some zucchini, I'll add those, but strangely, I generally don't have many zuccs), roast them down with onions/shallots,garlic, and dried herbs (use V's sicilian blend) and then freeze or can (sometimes I puree with olive oil and fresh basil). It is incredible on toast with cream cheese (or just butter, or cheese, or by itself) and makes a great savory breakfast if you don't like sweets for breakfast.
tamater S.
June 23, 2014
Would you please let us know how it turns out? I'm waiting for my zuc in the garden right now, and your idea made me think that maybe zucchini could be used for the liquid in gazpacho?
Karen C.
June 22, 2014
For a raw dip recipe, I'm going to try to pulse this, without cooking, in the food processor, combined with the ingredients for Raw Basil Guacamole. I'm slobbering like one of Pavlov's dogs just thinking about it.
dbrowning
March 23, 2014
Put big scoop of leftover zucchini butter on plate. Heat up. Top with runny poached egg for an awesome breakfast
marija
March 10, 2014
this is very nice and so easy to make. I recently made it as one of the re diner hors d'oeurves and although they were mostly "fussy" eaters it didn't disappoint. on its own on a piece of sourdough or with mozzarella and sundered tomatoes, num!
Turbeville G.
September 23, 2013
What's the best way and how long can I store it?
tamater S.
March 10, 2014
I made lots of this recipe last summer, when we had zucchini coming out our ears. We had the last of it from the freezer several weeks ago. What I did was let it cool off, then tamp it down in glass Rubbermaid containers, and just before freezing, pouring a thin layer of olive oil on top, as a barrier to air, to eliminate freezer burn.
betty888
September 7, 2013
This is so simple and truly delicious. I put the butter on top of a simple baked chicken breast (cooked with a little garlic, lemon, olive oil), and it was fantastic. I'll be eating the rest this morning on wheat toast. I agree with other posters that this would be great on pasta, or even as an omelet filling. This could easily become addictive.
SusanR
September 2, 2013
This is fantastic! I have been making it all summer for my husband who loves zucchini. Tonight I am serving it as an appetizer to friends and family who are joining us for dinner. It is certainly one of the most genius recipes I have ever found. I do not add nearly as much oil as called for. My husband loves it and eats it pretty much by the bowl full!
Turbeville G.
September 23, 2013
I'm dying to try this and planned to cut back on oil. About how much oil did you use?
sweet F.
August 19, 2013
I made a second batch with not only the two salts; The espresso salt and the Alderwood salt but I added Tarragon to it and it is sweet and just a dash smoky.
Pretty fantastic.
Pretty fantastic.
EJMdesign
August 19, 2013
Made this tonight with a fabulous fresh zucchini from the local farmer's market, and it was delicious. Can't wait to make some great crusty toast tomorrow morning to have with it!
sweet F.
August 19, 2013
I love this ! I added two different salts to it to punch it out a little. An espresso salt and an Alderwood smoked salt. It was crazy good.
Salts came from the filling station in NYC @ Chelsea Market. :)
Salts came from the filling station in NYC @ Chelsea Market. :)
seasonista
August 19, 2013
In the cookbook "In Season", Sarah Raven does a version of zucchini jam that is similar to this, with ginger & lemon, plus gelatin. She says it's an "edwardian recipe".
Judy E.
August 14, 2013
Absolutely wonderful taste! This is a definite family favorite now. Easy and very flavorful.
Antonia A.
August 10, 2013
Totally delicious: This is a riff on a Julia Child recipe that's been a summer favorite forever.
Diana P.
August 10, 2013
Just picked a huge zucchini that was hiding in my garden and immediately made this. What a fabulous use of zucchini that has grown beyond the ideal size!
learnoff
July 28, 2013
This recipe is unbelievably easy and amazingly delicious! Someone asked if it would freeze well - in my house it would never make it to the freezer! Will be making many batches of this!
Paula D.
July 28, 2013
I made this yesterday. Awesome! Added some thyme and, instead of water, used dry white wine to deglaze the pan. Plan on making MUCH more. 1 recipe just won't last very long!!!
JulieBee
July 25, 2013
I made this tonight and served it with a grilled garlic bread....in a word, delectable. Everyone raved and wondered what was in it, how was it made...zucchini? No kidding.
Be sure to season with kosher salt and a little fresh ground pepper. A+
Be sure to season with kosher salt and a little fresh ground pepper. A+
JulieBee
July 25, 2013
Oh and forgot to say, I had no shallots, so just used organic yellow onions, chopped teeny tiny and it worked beautifully.
HelenD
July 24, 2013
I read this recipe and had to taste it. Went shopping for squash and shallots, and cannot believe how easy and how good this is! Delicious on a toasted everything bagel! Thanks for the recipe and for the most helpful comments!
Ceege
July 24, 2013
I live in a condo so am unable to plant a garden (much to my dismay). However, we do have several local farms that sell all summer long. I am heading out tomorrow and see if zuc's are ripe at this time of year. I can't wait to try this recipe. Pizzz, spaghetti, sandwiches, etc. Want to try them all.
tamater S.
July 24, 2013
I've been doing this for years, and in much larger quantities. Soon as it's done, I spread it out on cookie sheets. An option for that step is, packing it on the sheets, and then running the rolling pin over the sheets. Another option is for cooling; place pans in front of a fan till cool, before putting them in the freezer. When solid enough, I cut into slabs the size of the freezer bags. The slabs are then very easy to break up and toss onto pizzas.
Jsne
July 24, 2013
I was wondering if one is able to can this up to store it throughout the year. This sounds absolutely fabulous! And I, too, have planted way too many squash plants yet again.
Emily H.
July 31, 2013
I have not made this recipe but I don't think it would be safe for water bath canning. It has far too much oil to be safe. I'm not sure about pressure canning though.
Kimberly C.
July 31, 2013
I would say no. At least I don't feel the flavor would stay with it after canning.
Sallie J.
July 24, 2013
It freezes just fine and, for another long-keeper, make zucchini milk. Liquify your zucchini excesses and freeze in ice cube trays. Bag the cubes and replace your choice of quantity of liquids in nearly ANY recipe with the zucchini milk. It works in cakes, pies, soups, pancakes and waffles, meatloaf, meatballs, and so forth. I've substituted for up to half the called-for liquid in many recipes and for all of it in others, depending. Experiment. And, you sneak a bit more nutrition into children's diets when they may not want to eat "squishy" squash.
Martha
July 24, 2013
For year we have been doing something very much like this and use it as a topping for pizza! Yum -- the best pizza ever with some fresh tomatoes or tomato sauce and cheese. Then grill the pizza for an especially wonderful crust.
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